mignonettes

oysters

A mignonette sauce is a classic condiment served with freshly shucked oysters. It’s typically made from a mixture of minced shallots, cracked pepper, and some sort of vinegar. While we love it the traditional way, we also love these variations. All of the recipes are enough for 1 dozen oysters.

classic mignonette
Place 2 tablespoons finely minced shallot, 1/3 cup Champagne vinegar or white wine vinegar, and 1 teaspoon sugar in a bowl and season with salt and pepper. Stir in 1 teaspoon finely minced fresh flat-leaf Italian parsley. Cover and chill until ready to serve.

champagne ice
Place 2 tablespoons finely minced shallot, 1/4 cup (pink or regular) Champagne, 2 tablespoons Champagne vinegar, and 1 teaspoon sugar in a saucepan. Season with salt and pepper. Cook over medium-low heat until sugar dissolves. Remove from heat and transfer to a shallow bowl (with edges). Freeze for at least 4 hours. When ready to serve, remove bowl from freezer. Scrape ice with a fork, making flakes. Spoon approximately 1 teaspoon of flakes over each oyster just before serving.

pink peppercorn mignonette
In a bowl, combine 2 tablespoons finely minced shallot and 2 tablespoons Champagne vinegar or white wine vinegar. Add 1/2 teaspoon freshly ground pink peppercorns, a pinch of salt, and 1/4 cup sparkling rosé and stir to combine. Serve immediately.

bloody mary mignonette
In a bowl, combine 2 tablespoons tomato juice, 2 tablespoons vodka, 1 tablespoon finely minced celery, 1 tablespoon finely minced onion, 1/4 teaspoon horseradish, 1/4 teaspoon fresh lemon zest, dash Worcestershire sauce, and dash Tabasco, and season with salt and pepper. Taste for flavor and adjust as desired. Cover and chill until ready to serve.

citrus-soy mignonette
In a bowl, add 2 tablespoons finely minced shallot, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, and 1 tablespoon finely minced fresh cilantro, and season with salt and pepper. Taste for flavor and adjust as desired. Cover and chill until ready to serve.

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